Back-to-work -chocolate cake

We've all returned from our summer holidays, it has been a very hot Finnish summer this year, with temperatures over 30 degrees Celsius. Although we're busy working to bring out new designs this Autumn, there has to be time to chill out and relax too. I've started a new thing this summer, baking cakes, something I've dreaded for a long time. Even the simplest sponge cake I have often managed to bring out rock hard, but now I decided to bite the bullet and try again. The results have been encouraging so far, so much so, that I have good mind to continue practising. I've even managed to make my own version of a chocolate cake, it's not over sweet and so just to my taste. This cake is The Cake of the season, as black currants are at their best, making Autumn and returning to work bit less sour.

5 tbsp cocoa powder
2 dl milk and cream (not each, but put together)
2 dl caster sugar
150 g butter
2 eggs
4 dl all-purpose flour
1 tbsp vanilla sugar
1,5 tsp baking powder
1 dl blackcurrants

Mix cocoa, liquid and half of the sugar in a saucepan. Bring to boil and cool. Cream butter and sugar together until light and fluffy. Beat in eggs one at a time. In a separate bowl, mix flour, vanilla sugar and baking powder, then add it to the cake mixture. Mix in the blackcurrants carefully so they don't break. Rub a Bundt pan with plenty of butter and pour in the cake mixture. Bake in 170 degrees Celsius for 45-50 minutes or when a wooden pin inserted in the centre comes out clean. Lovely on it's own or with vanilla ice-cream or some sour cream.

Everyone really liked it!